In 2004, 520 million tonnes out of a total quantity of 628 million tonnes of all types of milk produced worldwide came from cows. This quantity far exceeded that of the milk produced by female buffalos (88 million tonnes), goats (12.7 million) or ewes (7.8 million tonnes).

Kefir and Koumis, the fermented and slightly fizzy alcoholic drinks traditionally consumed in the Caucasus and in Asia Minor, are made from mare's milk.

It is an essential food par excellence, and is considered both a source of nourishment and a symbol of purity that symbolises wealth and abundance. Its importance has been recognised throughout the ages and today milk remains one of the essential foods that we consume on an everyday basis.

Milk is an essential source of nourishment and provides the link between a mother and her young. It is a universal life-bringing liquid that has been a domestic raw material since ancient times, when it was used to manufacture a wide range of dairy products whose purpose was to conserve milk in other forms.

In France in 2002, people drank an average of 73.3 litres of milk per head.
It is a favourite at breakfast time and also a basic ingredient in the kitchen : it is used by 86% of French people to make desserts, purées, gratins and soups.
Although developments in the heating process mean that it can now be kept for longer periods, milk remains a natural product that does not contain preservatives.
It is also easy to store and comes in practical packaging that guarantees hygiene.

Milk and other dairy products contain the highest calcium content of all foods : 100ml milk contains 120mg calcium. Most other foods, even those considered to be relatively high in calcium, contain much less : fresh vegetables contain an average of 35mg/100g and citrus fruit 20 to 40mg/100g.